-Steam potatoes and carrots in a pot for 15-20 minutes until softened
-In blender or food processor, pulse cashews into a flour; set aside
-Drain any access water for veggies and scoop all veggies into blender with ½ cup of milk; blending until smooth
-Add in cashew flour, nutritional yeast, ACV, and salt
-Add in in remaining milk and mix well.
-Pour sauce from blender into a medium size pan on medium heat, bringing it to a boil. Reduce heat and whisk continuously until the sauce thickens to your desire consistency.

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About Ali

Hey, I'm Ali, a Georgia transplant settling in southern California. I lead a very active and healthy life style. Cook with me as dish up vegan sweets and hearty dinners. Follow along as I explore new terrains and continue to check off my never ending bucket list.